In a medium saucepan, melt the butter and saute the onion until tender, but not browned, for about 3 minutes. Remove the pan from the heat and add the muffin mix, egg, milk, sour cream, cheese, the salt, and dill weed. Stir to combine. Pour into the prepared pan. Bake for 30 minutes, until set and a toothpick inserted into the center of the cornbread comes out clean. Allow to cool slightly before cutting into squares.

These can also be made into muffins by simply spraying muffin tins with cooking spray and filling using an ice cream scoop. Bake time is 10 minutes using the muffin tins.

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I'm a Southern Belle who learned to cook at my Mama's knee. I have been cooking since I was 4 years old. I put my heart and soul into cooking food. My food is soul food that is - southern with a twist. ~ Lynn Elliott Vining